Extra Recipe of the Week – Pan-roasted Chicken Breasts
June 19, 2008
(from the Chicken Entrée Collection at emealsforyou.com)
I guess if you write a Rant about taking a small amount of time to prepare a good meal for your family you should at least post a quick chicken recipe to go with it. The Pan-roasted Chicken Breast was a last minute idea one night when my wife said “do something different”. We like garlic, I mean we really like garlic in our house, so the natural thing to do was make sure I put lots of garlic in the pan. I added a few gold raisins, who doesn’t like golden raisins, some mushrooms and there you have it… a new house favorite.
Have your butcher, excuse me, have the guy behind the meat counter, bone out the chicken breasts but leave the skin on. I actually prefer to do this myself, tossing the bones into a pot with olive oil, a piece of carrot, onion and celery, add a can of chicken broth and you have some really good chicken stock to make the dish that much better. (want to learn how to bone out the chicken? send me a comment and I will give you the easy instructions)
I serve this chicken with creamy polenta but it is just as good with quick pasta tossed with some lemon juice. Round out the meal with a mixed lettuce salad and you have a $17 restaurant meal for about a third the price.
Pan-roasted Chicken Breasts
| Complexity: | Easy |
| Serves: | 4 |
| Category: | Chicken Entrée |
| Meal: | Wednesday Night Bistro (Celebration Meal Plans) |
| 2 | Tb | oil, olive |
| 4 | medium | chicken , breast, boned with skin on |
| 3 | cloves | garlic, chopped |
| 8 | medium | mushrooms, baby portabella |
| 1 | 14 oz. can | chicken broth |
| 2 | Tb | capers |
| 0.25 | cup | raisins, golden |
| 0.5 | medium | lemon, juice of |
| 2 | Tb | butter, salted |
| 1 | pinch | salt and pepper to taste |
Preheat oven to 350 degrees. Heat olive oil in an oven-proof pan. Sauté chicken skin side down for 4 minutes, repeat on the other side. Add mushrooms and garlic, sauté for 1 minute. Add raisins, capers, lemon juice and broth. Place in oven for 12 minutes. Remove from oven, remove chicken to a plate. Swirl butter slowly into pan juices, add salt and pepper to taste. Plate chicken and spoon on sauce.
Suggestion: Serve over creamy polenta, add some fresh tomatoes and it’s time to eat.
Entry Filed under: Dinners. Tags: chicken breast, garlic, garlic chicken, palenta, pan-roasted chicken, raisins.
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